Lemon-Grass Butter Sauce (Beurre Blanc)

Ingredients

• 1 teaspoon olive oil
• 2 tablespoons finely chopped leeks, white part only
• 1 large shallot, finely chopped
• 1 clove garlic, minced
• 4 mushrooms, finely chopped
• 1 large stalk lemon grass, trimmed and soft bulb finely sliced
• 1 kaffir lime leaf
• ¼ cup dry white wine
• 6 tablespoons fish stock
• 1 cup heavy cream
• ½ pound unsalted butter
• Few sprinkles of cayenne

• Nutritional Information

  • Nutritional analysis per serving (7 servings)

    378 calories; 39 grams fat; 24 grams saturated fat; 1 gram trans fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 2 grams protein; 116 milligrams cholesterol; 39 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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7 servings

Preparation

1. Heat oil in nonstick pan. Over low heat, saute leek, shallots, garlic, mushrooms, lemon grass and lime leaf. Cook for a few minutes, stopping before ingredients begin to take on color. Add wine, bring to a boil and reduce by two-thirds. Add fish stock and reduce by two-thirds.
2. Add cream, and simmer for 10 minutes; strain sauce. Clean pot or use fresh one. Return strained sauce to pot, and return to heat. Add a tablespoon of butter at a time to lightly boiling sauce, whisking until butter is incorporated. Season with cayenne, and serve over won tons.

• The sauce can be refrigerated and then reheated, covered, in a microwave. Then, whisk well.

45 minutes